Samosa is one of the most favorite snacks in India, often accompanied by chutney or chai. It is not only popular in India but also popular in other countries of the world. As the samosa recipe differs from region to region, the shape, stuffing & the methods of making samosa also differs. Mostly the stuffing of samosa is savory, but it can vary and modified as per taste. Sometimes noodles, chocolate or meat can be favored as stuff. Hear I am using diced potatoes and beetroot for the stuffing. This samosa recipe is a simpler one and mostly famous in Odisha. Maybe it's your kiddos Bday or a kitty party or just some other rainy day, make this samosa and enjoy your day.
Ingredients:
Refined oil
2 cups Maida/ Plain flour
1 tsp ajwain/ carom seeds
1 medium onion chopped
1 tbsp grated ginger
1 tbsp chopped green chili
2 medium potato diced
1 small beetroot diced
2 tbsp roasted peanut
3 tbsp boiled yellow peas
1 tsp garam masala powder
1 tsp turmeric powder
1/2 tbsp roasted fenugreek leaves / kasoori methi
salt as per taste
water as required
Method:
For the dough:
In a mixing bowl take maida, salt, ajwain, 2 tbsp oil. Mix it properly until it forms crumbs like texture. Rub the flour in your palm to form the crumbs like structure.
Now knead the flour by adding little bit water at once. Make a tough dough. Cover it with a wet cloth and keep aside for half an hour.
For the stuffing:
In a heated pan add oil. Put panch phoran. Let it splutter. Add onion and chopped green chillies.
Once the onions get half done, add ginger and saute in medium flame for 5 minutes. Add potato and beetroot. Put turmeric powder and salt. Keep in mind that salt is also added in the dough.
Sprinkle 2 tbsp water. Cover and cook in low flame for 10 minutes.
Add boiled peas and roasted peanut. Saute well. Add garam masala, kasoori methi. Stir for another 30 sec.
Keep it slightly under cooked as we are going to fry it.
Shaping the Samosa:
Again knead the dough lightly. Divide into 8 equal balls. Roll the dough ball into 6-7 inch in diameter. Keep it in the oval shape. Roll it slightly thick. Now cut it into two halves. While rolling cover the other dough balls with wet cloth.
On the straight edge, apply water with fingertips starting from the center to the end. Then bring the two ends together and press to form a cone shape. Keep the water applied side top of the other one. Press from the inside wall as well to seal from the top to bottom of the cone.
Now fill the stuffings. Don't over stuff it, otherwise samosa will open while frying. Apply little water on the circumference or the circle part of the cone. Bring together both the sides and press properly to seal the cone. You can press with a fork to seal it properly.
Make rest of the samosa in this method. Cover the samosas with wet cloth to avoid it from drying.
Frying the Samosa:
Heat the oil in a pan or kadai. Keep the oil low-medium hot. Don't make it very hot, otherwise samosa will not become crispy and will form bubbles on the samosa.
To check the temperature of the oil put a tiny piece of dough into the oil. It should bubbling up slowly and shouldn't come up immediately.
Now put the samosa into the oil one by one. Don't stir until they come up. After they come up turn the flame to medium. Stir occasionally. Fyr them until they turn golden brown. Drain the samosa to a colander or a tissue paper.
For the next batch of samosa, reduce the temperature of the oil to low. Then again fry in this process.
Serve the samosa with chutney or curd. You can enjoy the samosa with a cup of tea with your family.
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